Kids' Spinach-Cheddar Quesadillas
Serves 2 | with Chunky Tomato Soup
Who doesn't love a cheesy quesadilla? Today's version of this lunchtime staple gets extra points for having a hidden veggie inside! Tomato soup on the side for dipping makes choosing this recipe a no-brainer!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 cup
Cheddar Cheese, shredded
(Contains Milk)
½ tsp
Garlic Salt
370 mL
Crushed Tomatoes with Garlic and Onion
56 mL
Cream
(Contains Milk)
2 tbsp
Tomato Sauce Base
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat)
113 g
Baby Spinach
Not included in your delivery
0.06 tsp
Pepper*
½ tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. • Roughly chop spinach. • Heat a large non-stick pan over medium heat. • When hot, add 1/2 tbsp butter, then swirl the pan until melted, 1 min. • Add spinach, then cook, stirring occasionally, until wilted, 2-3 min. Remove from heat, then season with 1/4 tsp garlic salt and pepper. • Transfer spinach to a plate to cool slightly
Arrange tortillas on a clean surface. • Sprinkle cheese over one side of each tortilla, then top with spinach. Carefully, fold tortillas in half to enclose filling, pressing down to seal. • Heat the same pan over medium-high. When hot, add 1/2 tbsp oil, then 3 quesadillas. Cook until golden-brown, 1-2 min per side. Reduce heat to medium and repeat with another 1/2 tbsp oil and remaining quesadillas.
Meanwhile, combine crushed tomatoes, tomato sauce base, cream, 1/2 tsp sugar and 1/4 tsp garlic salt in a medium pot over medium-high heat. Simmer, stirring occasionally, until warmed through, 5-6 min. • Divide tomato soup between bowls.
Cut quesadillas in half. • Divide quesadillas between plates. • Serve chunky tomato soup alongside for dipping.
